I didn't set out to make a big spread, but that's just how it turned out. At least we finally got to eat the giant whopping gobs of seven-layer dip that one is generally too embarrassed to take at a party, since it was just the two of us. There's half of the dish left, and another entire dish still left in the fridge!
1. Seven-layer dip, though who's counting the layers? I replaced the wads of iceberg lettuce with just a little tiny bit of fresh romaine. (In the future, no lettuce at all. Too soggy-seeming and makes the dip hard to scoop out.) I also added another layer--refried black beans--as well as a layer of guacamole. (How can you have seven-layer dip without guac?) Served with lime tortilla chips.
2. Deviled eggs. (I use the basic recipe from my Better Homes and Gardens cookbook, but use half mayo, half Miracle Whip. I also add to the plain yellow mustard an additional portion of Dijon mustard.)
3. Brat-kebabs. Johnsonville smoked brats cut in chunks, interspersed with chunks of red onion and red bell peppers. (All previously marinated in a can of beer and the juice from a can of sauerkraut.) Broil or grill. The important thing is to serve this with a dipping sauce comprised of creamy horseradish, dijon mustard, a dash of malt vinegar, and enough beer to make it dippy instead of spready. I made this whole ensemble up and am unduly proud of it.
4. Cornbread. I'm sure you have a favorite recipe. I used a mix.
5. Cold bottles of Red Stripe Jamaican Lager. (Mummy didn't get to drink it, but did use it in the cooking.)